Melba’s Swap Shop
County free fair is fun affair
DEAR READERS: Elsie Harner, of Edmond, has been entering the homemade ice cream contests at the Oklahoma County Free Fair since 2005. She won the grand champion prize that first year and several times since, including this year. I think it’s fair to say she makes the best ice cream in Oklahoma County.
This year, she won the grand prize for her Chocolate Raspberry Toffee Crunch Ice Cream. When asked where she got the idea for this ice cream, she said, “I knew I was going to use raspberries and didn’t want to use nuts, but wanted some crunch, so I pulled the Chocolate English toffee bars out of the refrigerator and chopped them and added them. I tasted the raspberries, and they were just too sour, so I added the extra sugar, and it melted right into the raspberries very nicely and didn’t seem to affect the texture of the ice cream.
“I guess I just like to create my own flavors. I may read a recipe but very rarely follow it.”
She said she is frequently asked what she changed in a particular recipe and why. She tells them, “It’s the way I cook. Use your imagination in the kitchen; you may surprise yourself about how much fun it is!”
Good answer, and at the Oklahoma County Free Fair, her grand prize winner earned her a plaque plus $50.
Harner also won first with her 100-Year-Old Vanilla Ice Cream and her Pina Calada Ice Cream. That leaves only one category, Chocolate Ice Cream, and Sarah Engle, of Oklahoma City, won first place in that category.
Chocolate Raspberry Toffee Crunch Ice Cream
1 cup milk
1 cup chocolate syrup
1 cup sugar
2 egg yolks
1 cup half-and-half
1 1/2 cups whipping cream
1 1/2 tablespoons vanilla
1 package (3.4 ounces) instant chocolate pudding mix
1 package (6 ounces) fresh raspberries, chopped
1/4 cup sugar
1 package (2.8 ounces) milk chocolate English toffee bars, chopped bold
In large saucepan, over medium heat, stir together milk, chocolate syrup and 1 cup sugar until sugar is dissolved.
In small mixing bowl, stir together egg yolks and half-and-half. Whisk into chocolate mixture, heating until it coats the spoon. Remove and set in ice water to chill. Add whipping cream, vanilla and dry pudding mix, whisking to mix. Pour into ice cream freezer and freeze according to freezer directions.
In small mixing bowl, stir together raspberries, 1/4 cup sugar and chocolate English toffee bar.
When ice cream is almost ready, open freezer lid and add sweetened raspberries and toffee bar mixture. Close and continue processing to incorporate mixture into ice cream.
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